Органолептические исследования эмульсий СО2-экстрактов, изготовленных с использованием ультразвука, и выработанных с ними мясопродуктов
2009
Lisitsin, A.B., Russian Academy of Agricultural Sciences, Moscow (Russian Federation) | Semenova, A.A. | Trifonova, D.O., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
The characteristics of process of aging and drying raw-cured sausages made of mutton of young and mature sheep were compared. As is found, the mutton of youngsters has a higher water-binding capacity – 76.5% compared to the meat of adult animals – 75.3% negatively influencing thereby the drying process. The dynamics of changing the water-binding capacity of sausages from meat if adult animals during the drying process was lower than in sausages than in sausages from youngsters' mutton. For the first 3 days there was an active reduction in pH maximizing at day 12. Lower pH in mutton sausages of adult sheep predetermined more rapid drying. The water activity in sausages from young mutton reduced from 0.971 to 0.849 at day 18 of drying, in sausages from adult mutton from 0.963 to 0.844 at day 15. The content of water in farce in the two types of meat reduced almost 3 times. Upon terminating the aging process the content of water in sausages from young mutton was 21.6% which is greater by 0.38% than in sausages from meat of adult sheep. As is found, the duration of drying of sausages ofrom meat of adulkt sheep was by 3 days shorter than from meat of youngsters
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